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GRILLED BUTTERFLIED TURKEY - THE BEST

Prep time incl. butterflying  about 1 hr. Cook time +/- 90 mins or skin is brown
NOT a brine recipe, but marinated overnight.
If getting a turkey from butcher  ask to butterfly If no butcher, rest it on its back bone and use a big knife or poultry shears to cut through the breast bone, then try to flatten it out so that the legs and wings are out to the side and look like a butterfly. You can also clip skin between the wing and leg joints so that they dont spring up and if you break those joints within the skin, they will really lay flat. My husband likes to make one cut and flay open the meat on the leg so that its not 6 thick while the breast is only 2 thick.

To serve: separate the legs and wings, slice the breast, capture the juices so that you can make a simple gravy. The good news is, this cooking method doesnt dry the bird out, so you dont really need the gravy, but everyone likes a dab and with this marinade, youll get plenty of delish au jus

Ingredients

 3 heads of garlic (you can use the pre-peeled cloves but not the pre-chopped)

 FRESH herbs by the double bunch: Sage, Thyme, maybe a little oregano, amended by some dried sage and thyme

 2 fresh lemons

 Peanut oil - about a cup and a half (you have a lot of turkey real estate to cover)

 Dijon (grey poupon) mustard - a large jar

 Kosher Salt and Pepper

 Large platter as a work surface and a large plastic bag for over night in the frig

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Preparation

Prep time incl. butterflying - about 1 hour
Cook time +/- 90 minS til skin is brown
N0T a "brine" recipe, but marinated overnight
Prep night before:
Chop garlic small (or mince large), if you use the pre-peeled, you'll need the whole pint container
Mix mustard + oil so that they're both well incorporated into a loose paste
Chop sage, thyme + parsley so you have a nicely sized pile -you can't have too much =it's ok to chop stems if they're not woody
These next steps you will repeat on both sides - you might need help to flip it over
Lay turkey out flat - skin side down, sprinkle liberally w/ kosher salt (I like the level of saltiness in kosher salt + it seems more organic but you can use table salt if you like)
Brush mustard oil mix on EVERY SURFACE
Sprinkle chopped garlic liberally
Sprinkle herbs liberally - if you need to - you can sprinkle dried thyme + sage as well)
Sprinkle whole thing w/ juice of a lemon, sprinkle w/ black pepper
Flip over, to skin side up + REPEAT
Roll the turkey up on itself, put it in a bag, seal + leave in frig over night
Thanksgiving - Using kettle/Weber type grill - adjust for gas
 Make sure you have enough coals to fill grill bottom w/a solid base, in a Weber, open the UNDERNEATH holes + fire up the coals til they're red hot ( gas grill heat to 350 + maintain)
 Make sure no flames shoot up
 Lay turkey flat on grill, SKIN SIDE UP (all parts intact) + cover the grill. YOU WILL NOT FLIP IT -Skin will be perfect
 Open cover holes slightly - there will be smoke coming out the top for the entire cooking time. Not sure if you can open holes on a gas grill - but if you can, you should
 Cook it until the skin is evenly browned +/- 90 mins